INGREDIENTS
400 g (14 oz) dried pasta shapes - I used shells
- 1 tbsp vegetable oil
- 1 large onion - peeled and chopped
- 1 red bell pepper - de-seeded and chopped
- 1 yellow bell pepper - de-seeded and chopped
- 300 g (10.5 oz) canned tuna - albacore tuna if possible, drained and flaked
- pinch salt and pepper
- 2 cloves garlic - peeled and minced
- 2 tbsp tomato puree - paste for US
- 1 tsp dried oregano
- 2 x 400 g (2 x 14 oz) tin chopped tomatoes
- 120 ml (½ cup) double (heavy) cream
- 100 g (1 cup) strong cheddar cheese - grated
- 100 g (1 cup) mozzarella - grated
- small bunch parsley - roughly torn
Method
1. Preheat the oven to 190C/375F (fan). Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
400 g (14 oz) dried pasta shapes
2. Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the onion and cook for 3-4 minutes until the onion is softened.
1 tbsp vegetable oil,1 large onion
3. Add the chopped peppers, tuna fish, salt, pepper, garlic, tomato puree, and oregano. Stir and cook for 2-3 minutes.
1 red bell pepper,1 yellow bell pepper,300 g (10.5 oz) canned tuna,pinch salt and pepper,2 cloves garlic,2 tbsp tomato puree,1 tsp dried oregano
4. Now add the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta. Stir everything together, then transfer to a large baking dish.
2 x 400 g (2 x 14 oz) tin chopped tomatoes,120 ml (½ cup) double (heavy) cream
5. Top with the cheddar and mozzarella and place in the oven for 20-25 minutes, until the cheese is golden brown.
100 g (1 cup) strong cheddar cheese,100 g (1 cup) mozzarella
6. Take out of the oven and top with a sprinkling of parsley before serving.
small bunch parsley